SPICY CHOCOLATE RASPBERRY UPSIDE-DOWN CAKE WITH RASPBERRY CHANTILLY CREAM
I'm proud to have created a unique cake that is light and fluffy yet full of spicy deep chocolate. Everyone is blown away to learn that diced tomatoes and chilies are hiding in the cake yet providing moisture and a spice boost.I was inspired to make this cake after making an apple spice cake for Ro*Tel. It turned out so delightful that I knew I could tweak the recipe and make a super chocolate cake. The tomatoes really add a great texture. I thought the raspberries would give a great color and flavor contrast. Not to stop there because the creamy raspberry chantilly cream just takes this dessert over the top!
Provided by Merry Graham @merrycarol
Categories Cakes
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees F. Coat a 9" x13" baking pan with cooking spray and line with wax paper. Spread raspberries evenly in pan. In a microwavable container, melt butter and raspberry jam on HIGH in the microwave for about 30 seconds; pour mixture over raspberries and sprinkle with brown sugar.
- In a mixing bowl cream softened butter and sugar until light and fluffy; add one egg at a time beating well after each addition. Add vanilla, cocoa powder, yogurt, salt and cinnamon to creamed mixture, beat until smooth.
- In a blender, or using an immersion blender, mix tomatoes and all juices until smooth. Add blended tomatoes to the creamed mixture. Beat in flour, baking powder, soda and chocolae chips, for 2 minutes. Spoon into a baking pan; bake for 35 minutes to 40 minutes or until cake tests as done. Cool 5 minutes. Loosen edges of cake from pan with a knife, invert cake on to serving platter using pot holder. Remove pan and wax paper from cake,. Allow to cool fo 5 mintues before serving.
- As cake cools, beat on HIGH, with an electric mixer, whipping cream, sugar, and extract until smooth and fluffy, about 3 minutes. Serve individual slices of cake with a dollop of raspberry chantilly whip cream. Garnish with a raspberry. Refrigerate leftover cake and whip cream in the refrigerator. Serves 12.
RASPBERRY UPSIDE-DOWN CAKE
Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
MODERN CHOCOLATE-RASPBERRY CAKE
We added sour cream, vanilla pudding mix and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake batter to make our chocolate cake topped with a chocolaty raspberry glaze.
Provided by Inspired Taste
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 9-inch springform pan with shortening and lightly flour, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil, eggs, sour cream and pudding mix with electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping bowl occasionally (or mix with spoon until well blended). Stir in 1/2 cup chocolate chips. Pour into pan.
- Bake 50 to 60 minutes or until top springs back when lightly touched in center. Cool completely in pan on cooling rack, about 2 hours.
- Carefully remove side of springform pan. Place cake on serving plate. In small microwavable bowl, microwave 3/4 cup chocolate chips, the butter, corn syrup and raspberry extract uncovered on High 30 seconds. Stir; microwave 10 to 20 seconds longer or until smooth. Slowly pour glaze over top of cake; spread to edge with offset spatula (some glaze may drip down side). Let stand 1 hour for glaze to harden.
- Place cake stencil on top of cake and sift cocoa powder over top. Carefully remove stencil.
Nutrition Facts : ServingSize 1 Serving
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, mix flour, baking powder and salt. Set aside.
- In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
- Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
- Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
- Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
CHOCOLATE-RASPBERRY CREAM CAKE
Invite summer to the table with a raspberry cream layered chocolate cake made with fresh raspberries and dark chocolate chips.
Provided by Brooke Lark
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- With sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.
- In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Reserve 1 raspberry for garnish; add remaining raspberries and the powdered sugar to cream. Beat on low speed just until folded together.
- Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.
- In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.
- Place 1 raspberry in center of cake. Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE
I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.
Provided by Jessica Rupe
Categories Everyday Cooking Special Collection Recipes New
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
- Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
- Dump cake mix into a large mixing bowl. Stir in eggs.
- Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
- Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
- Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g
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